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Caramel Apples
Serves: 4

4 Apples
1 lb Caramel
2 tbs water

Wash the apples. Push Popsicle sticks into the stems of the apple. Heat caramel and water in a double boiler until melted. Dip the apple and twirl until the apple is covered in caramel. Place on waxed paper until set. Repeat steps with all of the apples.

Pomona Punch
Serves: 6

1 apple
2 tbs lemon juice
3 quarts apple cider
2 cups rum
30 cloves
2 lemons, sliced
4 cinnamon sticks
2 tbs sugar

Core and slice the apples into rings. Sprinkle apple with lemon juice. Stud each slice with 5 cloves. Place the apple rings in the bottom of the punch bowl and set aside. In a large pot, add the rest of the ingredients. Bring to a simmer and let simmer for 5 minutes. Pour punch over the apples. Serve warm or cold. You can also add rum to this drink to give it an extra "punch."

Honey Baked Apples
Serves 6

6 large apples
6 Tablespoons lavender or Hawaiian honey
1/4 cup orange juice
2 teaspoons sugar
1/2 teaspoon cinnamon

Preheat the oven to 400 degrees. Core the apples, taking care not to cut all the way through to the bottom. Make four small pierces in the apple. Combine the honey and orange juice and pour it into the center of each apple. Pour 2 cups of water in the bottom of a baking dish and set the apples into the dish. Bake the apples for 50 minutes, or until the apples are tender. Remove from the oven and turn on the broiler. In a small bowl, mix together the sugar and cinnamon and sprinkle over the tops of the apples. Place the pan under the broiler until sugar is caramelized, before serving.

Apple Charlotte
Serve 8

If you don't have a charlotte mold, any round, flat-bottomed two-quart casserole can be used in its place.

11 tbs unsalted butter, softened
6 pounds tart apples, peeled, cored, thinly sliced
2 tbs fresh lemon juice
1 vanilla bean, split and scraped
¾ cup sugar
3 tbs brandy or Calvados (optional)
1 loaf thin-sliced white bread or brioche
1 cup heavy cream, whipped if desired

Melt 4 tbs of the butter in a large saucepan over medium-low heat. Add apple slices, lemon juice, vanilla bean and scrapings, sugar, and brandy. Cook until apples break down and become a chunky applesauce, about 20 minutes. Continue cooking, uncovered, over low heat until mixture is stiff enough to hold its shape when you press a spoon into it, 10 to 15 minutes longer. Remove and discard vanilla bean. Let sauce cool and refrigerate until cold. (The sauce can be prepared several days before the charlotte is assembled.)

Heat oven to 400 F. Trim crusts from bread and discard. Place 4 slices of bread together in a square, and place a 7-inch charlotte mold on top. Trace shape of mold onto break with knife tip, and cut it to fit in bottom of mold. Butter on both sides and fit into mold. Reserve at least 4 slices for the top; cut remaining slices in half lengthwise. They should be about the same height as the mold. Butter rectangles on both sides and fit them against walls of mold, overlapping. Fill with apple mixture. Cut reserved bread to fit top of mold; butter, fit into place. Chill 15 minutes. Bake until bread is golden, 30 to 40 minutes. Unmold and serve with creme anglaise.

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